Adam Nash

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Last night you partied like 2015 was going out of style—and the only problem is that this morning you woke up feeling like you partied like 2015 was going out of style. Keep those glasses on, stay in bed, and drink water—a lot of it. <b>And when you're feeling up to it, make the foods that will make</b> …

<b>For more food, drink and travel videos visit www.potluckvideo.com</b><p>Picking out cheese to eat at home or for a cheese plate can sometimes lead to making the same old choices like a hard cheddar cheese, a wedge of brie or a standard log of goat cheese.<p>But by staying in your comfort zone you might be …

4 Servings<p>Charred to a crisp: Not a statement usually associated with salads, but delicious nonetheless in this Mexican-inspired romaine number from Rose's Luxury.<p>September 2014Print<p>Ingredients<p>tomatillo dressing<p>¼ medium white onion, quartered<p>1 small tomatillo, husk removed<p>1 jalapeño, sliced, seeds …

Everybody knows that life is more fun with cupcakes in it. Until now, there's always been a time (the afternoon) and a place (a party) to enjoy them. But it turns out that cupcakes aren't just for party time anymore.<p>Yes, it's time to move on to the less popular realm of cupcakes -- savory ones. So, …

<i>Every week, baking expert Alice Medrich is going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes.</i><p><i>Today:</i> <i>Could your thermometer be telling a lie? Alice spells out how to get an answer you can trust.</i><p>That thermometer you have in the kitchen drawer? The one you use for meat, for …

<i>Put time into dinner now, and you can make it last forever -- or at least the whole week. Welcome to Halfway to Dinner, where we show you how to stretch your staples -- or your seasonal produce -- every which way.</i><p><i></i><p>To many, anchovies are a scary ingredient: They’re bony, briny, tiny, and slimy.<p>But we …

Summer may be over, but that doesn't mean steak season has to be. As we trade our grills in for stove tops, we also re-open ourselves to a whole world of opportunity, courtesy of our fridges and kitchen cabinets. From herbs to citrus fruits to spices, there are countless ingredients we can toss …

There's not much complexity in making a lobster roll. The most complex part is the opening question: which lobster roll do you want to make? For there are actually two main varieties: the cold, mayonnaise-y one, and the hot, buttered one! Let me frame the debate for you (and show you my favorite …